Slow-cooked Comfort by Lydie Marshall

Few things are more rewarding than a fragrant, slow-cooked stew or braise on a chilly evening. It is also an easy way to feed a hungry family well - just ask the super-practical and food-revering French, whose tradition of meals en cocotte (cooking in sealed pots buried in stove coals) stretches back centuries. Consider their good sense: Stews and braises cook meats and vegetables in one pot, and they store conveniently and taste better when reheated. They also mask almost any vegetable from suspicious kids in a sauce of herbs and juices, not fat or fake flavors. Best of all, you don't have to be that mindful (braises and stews are safety forgotten in the oven for a few hours or more) or a seasoned French cook. The oven and the food do the work- all you do is put them together and leave them alone.

This book of hearty one-pot dishes by the author of several well-loved Provencal cookbooks gives a detailed description of braising techniques, as well as recipes for stews, casseroles and baked desserts. The vegetable section is rife with casserole ideas to make veggies.